Garden-to-Table Recipe: Homemade Herb-Infused Oil and Vinegar

Elevate Your Plate: Add Herb-Infused Oil and Vinegar

If you didn't grow up eating fresh herbs, you might be unsure how to add them into your meals. If you've been following my herb growing tips and find yourself with a huge harvest of basil from your kitchen garden, a quick and easy way to use up garden-grown herbs is by infusing oils and vinegars. The homemade herb-infused oils and vinegars can be then used in salad dressings, marinades, and sauces to add a brightness to your dish and elevate your meals. 

Guidelines for Making Herb-Infused Oils

First, choose your flavor profile.

Savory herb-infused oil options:

・Basil

・Rosemary

・Garlic

・Thyme

・Marjoram

・Fennel

・Tarragon

・Mint

*Remember, you can always customize your own blends by choosing 2-3 different herbs for your infusion!

HERB-INFUSED OIL RECIPE

Ingredients

2 cups of quality oil, olive or avocado are my favorite for infusions (you may need more or less depending on the jar size you choose)

Large handful of fresh herbs, slightly crushed to release the oil (about 2 cups)

OR

1 cup of dried herbs

Directions

1. Add your herbs of choice to a clear glass jar (I use a pint-sized Ball mason jar or a weck jar). If you choose woody-stemmed herbs (like thyme), remove the stems before adding to the jar. Pour oil over the herbs until completely covered. I usually get my oil from Thrive Market.

2. Let it stand for one week in a sunny warm place. 

3. Strain off herbs and add fresh ones for another week until you reach the desired taste. Don’t be tempted to leave the herbs in the oil for longer than a week without switching to a fresh batch or you run the risk of forming mold!

4. Strain out all herbs and pour the strained oil into a clean sterile glass jar with an airtight lid.

5. If you wish to add a fresh herbal sprig to the jar for aesthetics, oil should be consumed within a few weeks. Otherwise, oil will last about 6 months. For best flavor, store in a cool, dark place. 

Guidelines for Making Herb-Infused Vinegars

First, choose your flavor profile.

Savory herbal vinegar options:

・Basil

・Bay leaf

・Dill

・Garlic

・Lemon balm

・Rosemary

・Fennel

・Thyme

・Tarragon

・Chive blossom

*Remember, you can always customize your own blends by choosing 2-3 different herbs for your infusion!

HERB-INFUSED VINEGAR RECIPE

Ingredients

2 cups vinegar, apple cider, red wine, and white wine are are my favorite vinegars for infusions (you may need more or less depending on the jar size you choose)

Large handful of fresh herbs, slightly crushed to release the oil (about 2 cups)

OR

1 cup of dried herbs

Directions

1. Choose a jar and fill it 1/3 of the way full with your herbal flavorings of choice (I used a pint-sized Ball mason jar). 

2. Top off the remaining jar space with your vinegar of choice. 

3. Make sure all herbs are submerged. Allow the mixture to infuse for 2-3 weeks and then strain out the herbs.

4. Package in a clean, sterile jar and your infused vinegar will keep for about a month if stored in a cool, dark place.

You can really make these herbal infusions your own by experimenting with different herb combinations, base oils, and vinegars. These recipes are just guidelines to help you explore your palate and hone in on your personal favorites. One of the best parts of growing and cooking your own food is you can make it exactly how you like it. So get experimenting!

Follow me on Pinterest or Instagram for more garden-to-table recipes and fresh, healthy meal ideas. Or, sign up for my newsletter for a weekly chat about all things gardening. And be sure to let me know how you use your herbal infusions in the comments!

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